Michigan State University professor David Douches is at the forefront of developing the perfect chipping potato, a task that involves a surprising amount of science. Researchers have long been working to create potatoes that can thrive in various climates, resist diseases and pests, and remain fresh in storage while still providing the ideal crunch for chips. Douches, who leads the Potato Breeding and Genetics Program, has introduced five new potato varieties over the past 15 years. His latest innovation is a bioengineered potato that maintains sugar balance at colder temperatures, preventing rot. This work not only aids U.S. chip makers and Michigan’s significant potato industry but also supports global efforts to combat hunger by developing disease-resistant varieties for farmers in countries like Nigeria and Bangladesh. The National Chip Program, a collaboration of universities, growers, and the USDA, evaluates hundreds of new potato varieties annually to improve chip quality. The partnership between researchers, farmers, and chip companies is unique, allowing for tailored potato development that meets industry needs. Breeding a new potato variety can take up to 15 years due to the potato’s complex genetic structure.
QUESTION: How might advancements in potato breeding impact global food security and the snack industry in the future?
This is the surprising science behind the potato breed in your bag of chips
